Fried Egg Turkey Burgers with Sweet Potato “Buns”


  • 1 large sweet potato, cut into 6 slices
  • 20 oz 93% lean ground turkey*
  • 1 teaspoon garlic powder
  • A few cups baby arugula
  • 6 eggs
  • Olive oil, salt, and pepper

For the roasted garlic mayo

  • 1 cup extra light tasting olive oil
  • 1 egg
  • 1/2 lemon, juiced
  • 1/2 teaspoon salt
  • 1 head garlic, cloves removed but NOT peeled


For the sweet potatoes and roasted garlic

  1. Preheat oven to 400 degrees
  2. Slice your sweet potato into 6 slices, place the slices on a sheet pan, drizzle with olive oil, and season with salt and pepper. Rub the oil and seasonings into the sweet potato until all slices are evenly coated
  3. On a sheet of aluminum foil, add your unpeeled garlic cloves, toss the cloves with olive oil, salt, and pepper, and close the aluminum foil around the garlic to form a sealed little pouch
  4. Roast the sweet potatoes and garlic in the oven for 20 minutes, flipping the sweet potatoes over half way through. When the 20 minutes are up, remove the sweet potatoes from the oven, and place the garlic back in for 5 more minutes, or until the cloves are very tender when pierced with a knife.
  5. Let the garlic cloves cool for a bit, and then squeeze them out of their peels. Set aside for the roasted garlic mayo

For the burgers

  1. In a bowl, add your ground turkey, garlic powder, and season with salt and pepper
  2. Form into 6 patties (about 1/3 cup each) and set aside
  3. Heat some olive oil in a large, non stick skillet over medium – medium high heat. When hot, add your turkey burgers and cook until they are no longer pink in the middle.
  4. In the same skillet, add some ghee (or butter if not whole 30/paleo), crack your eggs into the pan, and season with salt and pepper. Add a lid on top of your skillet and cook the eggs until the whites have set but the yolks are still runny (meaning the whites don’t jiggle but the yolks are still very soft when you press lightly with your finger).

For the roasted garlic mayo

  1. In a wide mouth mason jar, add your olive oil, lemon, salt, and roasted garlic cloves that have been removed from their peels. Crack your egg and let it sink to the bottom of the oil. Using an immersion blender (or stick blender), place the blender at the very bottom of the mason jar, turn it on, and when the oil mixture turns white like mayo, slowly move the immersion blender upwards towards the top of the jar until the entire mixture has turned into the consistency of mayonnaise that you prefer and the garlic has blended in fully.

To assemble

  1. Start with a roasted sweet potato slice, spread on some garlic mayo, add a small handful of arugula, a turkey burger, and top everything off with a soft fried egg!


*My grocery store sells ground turkey in 20 oz boxes. If it’s easier for you to just buy a pound, just do that and make one less burger.

Nutrition info accounts for 1 tablespoon of roasted garlic mayo on each burger